Honey Butter Sweet Potato Cornbread

This Honey Butter Sweet Potato Cornbread is the perfect blend of sweet and savory, with the rich flavor of mashed sweet potatoes and a touch of honey. Moist, tender, and topped with creamy honey butter, it’s an irresistible addition to any meal.

Why You’ll Love This Recipe

• Combines the earthy sweetness of sweet potatoes with the comforting texture of cornbread.
• Topped with luscious honey butter for an indulgent finish.
• Perfect as a side dish for holiday meals, barbecues, or cozy dinners.
• Easy to prepare with pantry staples and fresh ingredients.
• A crowd-pleaser that’s equally delicious warm or at room temperature.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cornbread:

• 1 cup mashed sweet potatoes (freshly mashed for best flavor)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup honey
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup melted butter
• 1 cup buttermilk

For the Honey Butter:

• 1/4 cup honey
• 1/2 cup softened butter

Directions

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Grease a baking dish or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

• In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.

Step 3: Prepare the Wet Ingredients

• In another bowl, mix the mashed sweet potatoes, eggs, melted butter, and buttermilk until smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

• Gently fold the wet ingredients into the dry ingredients. Stir just until combined; the batter will be slightly thick. Avoid overmixing to ensure a tender cornbread.

Step 5: Bake the Cornbread

• Pour the batter into the prepared baking dish, spreading it evenly.
• Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Make the Honey Butter

• While the cornbread bakes, cream the softened butter and honey together in a small bowl until smooth and fluffy.

Step 7: Serve

• Let the cornbread cool slightly before slicing. Serve warm with a generous spread of honey butter.

Servings and Timing

• Servings: 8 pieces
• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicy Kick: Add a pinch of cayenne or diced jalapeños for a touch of heat.
• Cheesy Cornbread: Fold in 1/2 cup of shredded cheddar cheese for extra richness.
• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
• Maple Butter: Substitute honey with maple syrup in the honey butter for a twist.
• Nutty Additions: Mix in chopped pecans or walnuts for texture and flavor.

Storage/Reheating

• Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheating: Warm slices in the oven at 300°F (150°C) for 5–7 minutes or in the microwave for 10–15 seconds.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw and reheat as needed.

FAQs

1. Can I use canned sweet potatoes?

Yes, canned sweet potatoes can be used, but drain and mash them thoroughly to avoid excess liquid.

2. What if I don’t have buttermilk?

Substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

3. Can I use white cornmeal?

Yes, white cornmeal works just as well, though the flavor may be slightly milder.

4. How do I know when the cornbread is done?

The top should be golden, and a toothpick inserted into the center should come out clean.

5. Can I make this recipe into muffins?

Yes, pour the batter into a greased muffin tin and bake at 375°F for 18–22 minutes.

6. Can I make the honey butter ahead of time?

Absolutely! Store it in an airtight container in the fridge for up to 1 week. Let it soften at room temperature before serving.

7. Can I reduce the sweetness in the cornbread?

Yes, adjust the honey in the batter to your preference, or omit it entirely for a more savory version.

8. Can I add corn kernels to the batter?

Yes, 1/2 cup of fresh, frozen, or canned (drained) corn kernels would be a great addition.

9. What size baking dish should I use?

An 8×8-inch square dish or a 9-inch round pan works well for this recipe.

10. Is this recipe suitable for vegans?

With substitutions like plant-based butter, flax eggs, and non-dairy milk, this recipe can be made vegan-friendly.

Conclusion

Honey Butter Sweet Potato Cornbread is a deliciously moist and flavorful twist on a classic dish. Perfectly sweet with a buttery richness, it’s a must-have for family dinners, holiday spreads, or anytime you crave comfort food. Serve it with a generous dollop of honey butter for a truly unforgettable treat!

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